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Wednesday, 7 October 2015

Sweet Potato & Squash Soup !

Butternut Squash Soup is an extremely delicious soup and this time with sweet potato its even tasty.
Adding chicken stock helps bring out all the nutty flavors of squash. The soup is slightly sweet and with the perfect balance of pepper and basil makes the soup an awesome comforting food for a cold autumn day.
If you are interested in more soup recipes, do check HERE

INGREDIENTS

2 tbsp Butter

1 Onion

3 Garlic Cloves

2 Medium Sweet Potatoes

1 1/2 cups chopped squash cubes

1 litre vegetable or chicken stock. (I used stock cubes to make stock)

5 to 6 Fresh Basil leaves

salt as needed

2 tsp Crushed Black pepper

STEPS

Melt butter in a heavy bottomed pot and once it melts add garlic and onions.

Saute them for a minute and then add sweet potato chunks and saute everything together for 2 - 3 minutes.

Then add the squash chunks to it, saute for a minute so that the butter coats in the pieces.

Add hot vegetable or chicken stock, some fresh basil leaves and some salt.

Close and cook for 10 - 15 minutes in medium flame.

Blitz everything togerther to a smooth puree.

Fliter it through a metal sieve to get a silky smooth soup.

Adjust water, warm it up again , sprinkle some pepper and serve hot !

NOTES

Instead of cooking everything on a stove top, you can also just pressure cook everything for 1 - 2 whistles.

If you dont have fresh basil, then just add some dried herbs.

With squash the soup itself is creamy enough and there is no need for any additonal cream.

I used orange flesh sweet potato, you can also use white flesh sweet potato.